In November, Clotilde helped to organize, and invited us all to a Fois Gras tasting. (You can read the post and all ensuing comments on the blog) This generous offer, and simple post, has generated a heated debate, most vocally between three of us. I am suggesting that if there is more to be said, that it be continued here.

As a follow up to the tasting Monday night, November 29; the fois gras was superb, the wine really wonderful, the accompaniments of raw veggies inspired, and the company great fun. Thank you Nicolas and Clotilde!

Ihadn't noticed the debate waging around foie gras until Alisa graciously pointed it out. It is the closest to controversy this group has experienced and I was pleased at the sophiticated tone of proper debate taken by the participants. It all seems to have blown over now, and I just wanted to thank list members for showing maturity and propriety while handling a difficult issue. This is such a pleasant and rewarding little bit of the world it is good to know that it is inhabited by such civilized individuals._________________Vivant Linguae Mortuae!!

I have always enjoyed foie gras and earlier this year visited a manufacturer in the South of France. I viewed a film on the raising of the geese and production of foie gras. I was not disturbed and will continue to enjoy foie gras. We enjoyed it with Juracon wine from the same region.

However I do understand why it does bother some people._________________Barbara

good to know that there is healthy debate and conversation with good food. I am often baffled by those who condemn the rearing of foie gras without recognizing the other offenses we as humans have to commit to eat and savor life. A dinner companion and I did debate foie gras at a restaurant recently. She wasn't vegetarian, but refused to eat it on moral grounds. But sadly, she left herself open to contradictory criticsm by enjoying a veal piccata in my company the week before.

But sadly, she left herself open to contradictory criticsm by enjoying a veal piccata in my company the week before.

Just to be pedantic, 'cause I can't help it, I will note that there are ethical forms of veal production. Niman Ranch is starting a program to make this more widespread, but there are already some small producers doing it. "Veal" is equivalent to "lamb". It's the modern take on it that's given it such a bad name (breaking the knees, sticking them in little crates, depriving them of light, etc.). Of course, the chances are pretty good that the veal your friend ate was inhumanely raised to some degree.

I'll also note that there are animal welfare groups that support ethical veal but still oppose foie gras (the Animal Welfare Institute to name just one). These are groups that recognize that the food is destined for dinner, but they want to ensure humane conditions until then. To their minds, force-feeding is inherently inhumane.

I'll second the comments about the pleasure of reasonable debate about this; it's too easy for a conversation about foie gras to devolve into a screaming match._________________Derrick Schneider
My blog: http://www.obsessionwithfood.com
You have to eat. You might as well enjoy it!